Apricot & crème fraiche Eton mess
- Preparation and cooking time
- plus cooling
- Serves 2
- 6-8 apricots , halved and stoned
- 2 tbsp apricot jam
- 2 tbsp dessert wine , such as Sauternes, or water
- 100ml crème fraîche
- 150ml pot natural yogurt
- 1 tbsp icing sugar
- 8 ready-made mini meringues
- STEP 1
Place the apricot halves, jam and dessert wine or water in a small saucepan. Bubble for 2-3 mins until syrupy – the apricots should still be holding their shape. Divide between 2 pots or jam jars, leave to cool, then chill until ready to assemble.
- STEP 2
Mix the crème fraîche, yogurt and icing sugar, then pour over the apricots and chill until ready to serve. Transport in a cool bag. Take the meringues in a separate container, for crumbling over just before serving.